Prawns & Jackfruit Seeds Curry

Prawns or Shrimp is an all time favorite among kids. Its unique meaty texture and taste differentiates it from the other fish varieties. In India, prawns is usually quite expensive. In those days, prawns were available only during season. After cleaning and deveining, the quantity of the prawns reduces by almost half. Our great grandparents would come up with new ideas to feed a whole family with the little prawns that they get. So they came up with many innovative recipes including vegetables to expand the curry that is also filled with the taste of prawns. I have also posted one such traditional recipe made with ridge gourd and shrimp. The other vegetables usually added are bottle gourd, brinjal, tomatoes, potatoes, raw mango, tender jack fruit and jack fruit seed. Here I am going to share another traditional recipe from the state of Kerala that includes jackfruit seeds with the prawns in the curry. It’s a very tasty curry and kids love it. So here is the recipe to try with the leftover jack fruit seeds after you enjoy the tasty jack fruit.

Ingredients

Prawns (or Shrimp) – ¼ kg (1/2 lb)

Jackfruit seeds – 10 seeds

Cocum (Kodompuli) – 2 (soaked in water)

Coconut milk (thin) – 1.5 cups

Coconut milk (thick) – ½ cup

Green Chilies – 2 (slit)

Garlic – 3 (thinly sliced)

Ginger – 1” piece (thinly sliced)

Turmeric Powder – ¼ tsp

Red Chili Powder – 2 tsp

Salt – to taste

For Tempering

Coconut Oil - 2 tbsp

Mustard seeds - 1 tsp

Shallots - 2 (chopped)

Dry red chilies - 2

Curry leaves – 1 sprig

Method

Clean and devein the prawns and keep it ready. You can buy deveined prawns or shrimp to save time.

To clean the jackfruit seed, peel the outer white skin and then scrape off the brown coating with a knife as much as possible. Chop it into half lengthwise.

Take a clay pot and add all of the above ingredients (except the thick coconut milk).

Switch on the flame and cook it over medium low flame for about 10-15 minutes. By now everything will be well cooked. Add little extra water if you want more gravy.

Now add the thick coconut milk. Just as it starts to boil, switch off the flame.

Heat coconut oil in a small pan and pop the mustard seeds. Add the chopped shallots and fry till golden brown. Add the dry red chilies and curry leaves and fry.

Add this seasoned oil over the curry. Keep the curry covered so that the flavors are trapped inside.

Serving Suggestion

Serve with some white rice or with some chapatti.

Variations

You can substitute cocum with raw mango pieces or 1 tsp of tamarind juice.

Instead of cooking in coconut milk, you can cook the whole thing in water and then make a paste of grated coconut and add at the end.